Li, X., Guo, Y., Chen, L., Liu, K., & Gong, K. (2021). Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour. Nature Portfolio.
Style de citation Chicago (17e éd.)Li, Xiaoyue, Yuqiu Guo, Lirong Chen, Kaichang Liu, et Kuijie Gong. Texture and Bio-functional Characteristics of a Chinese Steamed Bread Prepared from Lotus Root Powder Partially Replacing Wheat Flour. Nature Portfolio, 2021.
Style de citation MLA (8e éd.)Li, Xiaoyue, et al. Texture and Bio-functional Characteristics of a Chinese Steamed Bread Prepared from Lotus Root Powder Partially Replacing Wheat Flour. Nature Portfolio, 2021.
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